Blueberry Teacake in a Jar
Blueberry Teacake in a Jar is a side dish that serves 4. One serving contains 335 calories, 5g of protein, and 13g of fat. For 67 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 383 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. This recipe from Sarahs Cucina Bella requires kosher salt, sugar, egg, and unsalted butter. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so great spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Mason Jar Blueberry Muffins, Strawberry-Blueberry Crisp Baked in a Jar, and Blueberry Pancake Mix in a Gift Jar.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 tsp baking powder
1 cup frozen blueberries
1 large egg
3/4 cup all-purpose flour
1/4 tsp kosher salt
1/4 cup nonfat milk
1/2 cup sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
Equipment:
baking sheet
canning jar
mixing bowl
oven
paper towels
Cooking instruction summary:
Preheat the oven to 350 degrees. Set four glass half-pint canning jars on a baking sheet and divide the blueberries evenly among them. Set aside.In a large mixing bowl, combine the melted butter and sugar, stirring well to combine. Add the egg and vanilla, stirring well after each addition. Add the flour, baking powder and salt and stir well. Pour in the milk and stir.Divide the batter evenly among the four canning jars, taking care to get it in the jar without dripping down the sides. Wipe any excess batter off with a wet paper towel.Slide the baking sheet with the jars into the oven. It should be set on the middle rack. Bake for 25-30 minutes, until it's golden brown and a cake tester comes out clean.Let the jars cool for about 30 minutes before serving. Leftovers can be covered with a lid and stored in a cool, dry place for up to three days.
Step by step:
1. Preheat the oven to 350 degrees. Set four glass half-pint canning jars on a baking sheet and divide the blueberries evenly among them. Set aside.In a large mixing bowl, combine the melted butter and sugar, stirring well to combine.
2. Add the egg and vanilla, stirring well after each addition.
3. Add the flour, baking powder and salt and stir well.
4. Pour in the milk and stir.Divide the batter evenly among the four canning jars, taking care to get it in the jar without dripping down the sides. Wipe any excess batter off with a wet paper towel.Slide the baking sheet with the jars into the oven. It should be set on the middle rack.
5. Bake for 25-30 minutes, until it's golden brown and a cake tester comes out clean.
6. Let the jars cool for about 30 minutes before serving. Leftovers can be covered with a lid and stored in a cool, dry place for up to three days.
Nutrition Information:
covered percent of daily need
